Title: Yaprach (Ale Gefen in Hebrew) (Stuffed Grapes
Categories: Jewish Kurdistan Israel Grain Lamb
Yield: 1 Servings

3	c	Raw rice, well-rinsed/draind
2	c	Fresh or canned tomatoes, chopped
2	tb	Onions, chopped
1	c	Fresh dill leaves & young stems, chopped
1	c	Celery leaves, chopped
1/2	lb	Ground lamb
1/4	c	Corn or olive oil
2	ts	Paprika
1	tb	Lemon juice
2	ts	Salt
80		(or more) grape leaves water
VARIATION: HERE IS---------------------------- another stuffing.
3	c	Raw rice
1	c	Celery, chopped
2	md	(2/3 cups onions, chopped
1/2	c	Parsley, chopped
1/2	lb	Ground beef
1	ts	Salt
1/2	ts	Pepper
1/2	c	Fresh or canned tomatoes, chopped
1	tb	Curry powder
1/4	c	Corn or olive oil
80		(or more) grape leaves water

Grapevines are one of oldest of the cultivated plants originating in Western Asia. Grapes were used to make wine several thous& years ago, especially by the Greeks & Romans. It is quite possible, therefore, that a recipe for stuffed grape leaves originated in Western Asia many years ago & proliferated throughout the regions including Kurdistan. It would be fortuitous if one had a supply of fresh, young grapes leaves, but those sold in Middle Eastern shops in jars will do quite well.

1. Mix ingreds together except for grape leaves & 2 tablespoon of oil. 2. Take 1 heaping tb stuffing & put it in center of each grape leaf. Roll it into a small bundle abt 2-inches long & 3/4-inch thick. Pack leaves tightly in layers in a pan. Add reserved 2 tb oil to pan & pour in 2 to 3 cups of water, just enough to cover leaves. Cover leaves w/a ceramic plate to hold them under water. Bring to boil over moderate heat & cover pan. Cook over low heat for 1 hr. Should water evaporate too quickly, add another 1/2 cup. Serve warm or at a room temp. Makes abt 80.

VARIATION: Mix & cook as directed in basic recipe.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pilleggi

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